Who can afford beef?!
4 ingredients;!?!? Who can afford that? Best I can do is 2.
Fuck yeah, I’m making one this weekend actually
I’ve switched to Ropa Vieja with rice. It’s so much better and can easily freeze leftovers.
Ngl, I hate cooked carrots. But I’ll throw the rest together in a pan with a pack of Lipton French Onion soup mix. Reminds me of my grandma.
I hate boiled carrots.
Boiling gets the sweet carrot flavor out of the carrot and into the stew. It’s like onions and celery, the point is not to have mushy bits of formerly flavorful vegetables, but to have those flavors in the food. If you’re making a mirepoix for soup or stew, it is a mistake to leave big chunks or slices of carrot intact.
Roasted carrots are different, though, I agree.
When my mom roasts a turkey, she puts onions, leek, celery and, yes, carrots around and under the turkey. She uses a rôtissoire that keeps most of the moisture inside, such that the turkey essentially bastes itself during the roasting.
Once the turkey’s done, she takes it out and uses the mix of juices and vegetables left in the pan to make the gravy. Sometimes, she’ll add one or two pouches of turkey gravy mix, especially if there’s a lot of people to feed and she wants to have more gravy, but sometimes, all she does is purée the veggies into the juices, maybe add some water and corn starch to thicken everything, and that’s our gravy! The carrots definitely add a sweetness, not to mention color to the gravy.
And steamed carrots slap.
That’s assault. Or battery. Idk, I’m not a lawyer.
Carrots in a stew, great. Boiled carrots as a side dish? Let’s throw all that flavor down the sink. See you in hell aunt Ellen
This is why there are varying carrots in my stew.
Some go in early to get that carrot flavor in the stock, which I like, but that makes them mushy and gross.
So I usually try and get the first carrots out before the potatoes go in, and then it’s kind of a guess on my end when to put more carrots in so they’re nicely cooked but not overdone.
https://bakinghermann.com/zeytinyagli-pirasa-turkish-leeks-with-olive-oil/
I just made this recipe. I eat carrots raw all the time, rarely cooked. This recipe surprised me, the carrots were very, very good.
They’re chopped and cooked on the stovetop, boiled carrots are blasphemy, this recipe was god teir tho
I’ll do that in bbq once in a bit still. But we usually do it in the pressure cooker. Carrots seperate though.
No because scientists discovered that this food causes smol pp energy in you.
…I can’t find it.
Where’s the Ed Sheeran bit? I’m sure there’s a reference in there.
Is he the carrot? He’s the carrot, isn’t he?
squint
Oh he’s in there
The potato?
Hmm… Maybe potato.
Carrot. Because he is a ginger. Like carrot top.
Please put this text over a The Pack skeleton
All the time.
Stop cooking meat. No need for it anymore.
You should do if it’s chicken in particular.
I’ve tried. The bioavailability of nutrients in meat fits my adhd, lifestyle, and finances better. Without meat, I’m… even more useless than I normally am.
Sooooo… Eat it raw?
You don’t have to use meat if you don’t eat it.
Seitan roast with potatoes, onions, and carrots is divine.
Highly recommend this recipe.
You forgot French onion soup
Always wanted to make this at home but never have
It’s too easy. Throw everything in the crock pot and in 8 hours you’re good to go. I like to break up the roast when it softens up to let the soup soak in better. My wife makes it. She might use golden mushroom soup instead of French onion. It’s a nice comfort food especially during the colder months
Idk who df y’all are but pot roast is still 100% a northeast Pennsylvania thing.
I actually just finished eating that half an hour ago. In the instant pot with some sauce. Good stuff.
Yes, but we also include turnips and rutabaga. I’ve been tempted to add beets but don’t want it to look like a murder
Sometimes it’s ok if it looks like murder and it’s just normal food
I prefer to do my roasts on a bed of aromatic mirepoix. I’ll cook the potatoes separately.
(Click saving) this guy (and myself) move the potatoes to another ceramic, add celery to the carrot-onion mix & chop that and leave it under the roast
Bit more info, this is a common combination for stocks, soups and stews in French cuisine, traditionally 2:1:1 ratio onions to carrots and celery.
In Italian cuisine the essentially same thing is Sofrito, there is also the Cajun Holy Trinity which varies ingredients but is for similar purposes.
This is kind of a staple for a lot of quality cooking, you should at least make a stock from scratch at some point in your life and you’ll see why these combinations are so important if you do so.
